Hara Bhara Kebab / Green Vegetable Patty is a very popular starter / appetizer among vegetarians in various parts of India. So continuing the Appe series, today, I would like to share my recipe of the Hara Bhara Kebabs (Green Vegetable Patty) with you. Although the most commonly available recipes, will have Spinach and Peas as the main patty ingredient. My recipe has an extra secret ingredient, Green Bell Peppers / Capsicum. Unlike other recipes, I cook my vegetables differently too. I saute my vegetables instead of boiling them. The best part is that if cooked in an appe pan, you don’t have to use any binding agent like corn starch or bread crumbs. I think the combination of my cooking method and my secret ingredient is what makes my Hara Bhara Kebab / Green Vegetable Patty stand out. Why don’t you try it out for yourself.
I haven’t come across a lot of people who don’t like these Kebabs. On the contrary, most people relish it thinking its something fancy, that they can only order in Indian restaurants. It is always a big hit at parties. Most of all the reason I love to make these Kebabs all the time is that, it is a great way to hide the greens in a patty and the kids love it. We all know Popeye made himself super strong by eating all the Spinach, so my older son R calls them ‘Popeye Poppers’.
Health Benefits
- Spinach – We all know Spinach for it’s ability to fight iron deficiency – anemia. However it also the second richest food source of Vitamin K, after Kale. Vitamin K helps against anti inflammatory problems, promotes bone health and is very necessary in in the blood clotting process.
- Green Peas – Know for it anti-inflammatory properties.Supports blood sugar regulation.
- Bell Peppers / Capsicum – Anti-oxidant and anti-cancer benefits.
- Potatoes – Has the potential to lower blood sugar level. It is a great source of vitamin B6 which promotes cell building, nervous system activity and a key player in athletic performance .
Ingredients
- 1 cup peas
- 1 cup spinach
- 1/2 green bell pepper / capsicum
- small head of Broccoli
- 4 boiled potatoes (medium size), grated
- 2 tsp ginger, grated
- 3 green chilies, finely chopped
- 1/2 tsp cumin
- 1 tbsp chaat masala
- a pinch of turmeric
- 1 cup thin poha/flatten rice
- Salt to taste
- Oil to saute the greens
Instructions
- Add green bell pepper ,peas,spinach,Broccoli & green chillies.
- Add salt to taste and turmeric (it enhances the color green). Cook the greens until the water has completely evaporated. Once the veggies start sticking the pan, the mixture is ready.
- Make a fine paste of the veggies in a chopper. Remember paste not puree.
- In a mixing bowl, mix the green veggies paste with the grated potatoes.Add in 1 cup of flatten rice/thin poha and mix will till it form a soft dough
- Make small ball. I have added some string cheese ( for Vegan version you can skip it)
- Add few drops of oil in the app pan and cook the kebabs..
- Once cooked, sprinkle some chaat masala over them, just before serving and serve it with ketchup or mint chutney.
Ingredients
- 1 cup peas
- 1 cup spinach
- 1/2 green bell pepper / capsicum
- 4 boiled potatoes (medium size), grated
- 2 tsp ginger, grated
- 3 green chilies, finely chopped
- 1/2 tsp cumin
- 1 tbsp chaat masala
- a pinch of turmeric
- Split cashews, a handful
- Salt to taste
- Oil to saute the greens
Instructions
- Saute the greens
- Pour come oil in a pan, add cumin & chopped ginger. Saute it for a minute.
- Add green bell pepper ,peas & spinach.
- Add salt to taste and turmeric (it enhances the color green). Cook the greens until the water has completely evaporated. Once the veggies start sticking the pan, the mixture is ready.
- Make a fine paste of the veggies in a chopper. Remember paste not puree.
- In a mixing bowl, mix the green veggies paste and the grated potatoes. Add in the flatten rice/thin poha and mix well thill it forma a soft dough.
- Make small ball .I have added string cheese ( for vegan version skip the cheese)
- Add few drops of oil in the app pan and cook the kebabs . Allow them to cook on medium heat for 2-3 minutes on each side.
- Once cooked, sprinkle some chaat masala over them, just before serving and serve it with ketchup or mint chutney.
Sources
Julie Nagesh says
Can you please tell us if this recipe can be made ahead of time and how? Thanks so much. Looks delicious!
Soniya Saluja says
Hi Julie, yes you can make ahead if time .you can keep them in your oven on warm setting.
Kashmira says
Hi Soniya,
I just tried this out and am afraid it didn’t turn out too good :( While the outside was perfectly brown and crisp, the inside had a very raw feel and texture. How do I get around this?
Thanks,
Kashmira
Soniya Saluja says
Hello Kashmira, I guess you should cook it on low to medium heat and put a lid. Add few more drops of oil.Hope this solves the issue :)
Thanks
Soniya
Meesha says
Awesome recepies! M loving your blog. I tried the corn dhokla and zucchini tots:)
Soniya Saluja says
Hello Meesha, Thanks for your feed back :)
Glad you tried and loved our recipes .. keep posting you thoughts and experiences with us :D
Lavina says
Lovely recipe. .thanks for sharing!
Soniya Saluja says
Thank you Lavina!! Glad you liked it .
Prerna says
Hey,
One of my friends posted this on FB last week and I’ve been addicted to your blog since then. You’ve piqued my interest in cooking again with your appe recipes. I’ve already tried to batata wada and sabudana wada. They turned out really well. Next on my list is the hara bhara kabab. I have a 16 month old baby and he as well as his dad are super-excited about mommy’s rekindled interest in cooking special dishes ;) They’re so easy and NOT time-consuming at all ( I don’t remember having made deep-fried dishes since he was born) and health-wise?? Can’t beat it! Keep up the good work. Hope you continue to post such easy and tasty recipes forever :)
thebellyrulesthemind says
Hi Prerna,
First of all, thank you for your kind works. We would also like to extend our thanks to your friend who shared this post on Facebook :) We are so glad you tried soem of the recipes and your family enjoyed them too. We can totally relate to you when you say “I don’t remember having made deep-fried dishes since he was born”. It was pretty much the same story at our end with Pallavi, Soniya & myself. We barely made deep fried dishes, mainly because of the high calories and secondly they are pretty time consuming. Although our kids are in the age group of 2-3 years old respectively, we love to introduce new foods to them keeping in mind that they are nutritious and flavorful at the same time. We can totally relate to your husband too, as our husbands love that they get to try different variations in food.
A lot of our readers are moms to toddlers and we love to share recipes, that are kid friendly but at the same time can be consumed by adults too. Stay tuned with us on either Facebook (https://www.facebook.com/dbellyrulesdmind) or subscribe to our emails, so that you don’t miss out on any recipe.
Thanks & have a great weekend.
Anvita.
Soniya Saluja says
Hi Malka , Thank u for ur kind words :) i have a 8 year old and right now all he need in his tiffin is fried rice, noodles, spaghetti vermicelli … i can totally relate to u :) u can totally make the veg Manchurian a night before i even make chicken and turkey kababs to serve it with fried rice or spaghetti or even add them in wraps and yes u can use oats flour too just add little at a time coz each binding agent is different in texture and taste .
Malka Iqbal says
Hi dear its malka iqbal I love ur all recipes about appe pan u r so innovative. …I love the way u express the dish preparation and ur love about food.i have one two queries if possible so plz solve.first is my son is in school.in the morning its always rushing time….I want to give these balls in his tiffin .can I prepare these in dinner and pack in his tiffin next day…
another query is I saw ur sppe manchurian recipe ..u used rice for binding .can I use oats flour for binding. ..let me know .I am waiting for ur answer